#blackeyedpeascurry

[theveg-table]

Rice rice baby 🍚⁣

Black-eyed beans curry + steamed rice + fried plantain 🍌

[frudoodles]

A delicious and wholesome curry combining the sweetness of pumpkin, the earthiness of black-eyed peas, and the creaminess of coconut milk, seasoned with a blend of aromatic spices.

Ingredients: 1 cup diced pumpkin. 1 cup cooked black-eyed peas. 1 can coconut milk. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground turmeric. 1 teaspoon cumin. 1 teaspoon coriander. 1/2 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons vegetable oil. Fresh cilantro for garnish.

Instructions: Vegetable oil should be heated over medium heat in a big pan. Add the minced garlic and onion, and saut until the ingredients are soft. Cook for one to two minutes, or until fragrant, after adding the curry powder, turmeric, cumin, coriander, and chili powder. To the pan, add the diced pumpkin, cooked black-eyed peas, and coconut milk. Blend thoroughly. To taste, add salt and pepper for seasoning. Place a lid on the mixture and bring it to a simmer. Cook, stirring occasionally, until the pumpkin is tender, about 15 to 20 minutes. When the curry is cooked, top it with freshly chopped cilantro and serve it hot with rice or your favorite side dish. Savor the Coconut, Black-Eyed Pea, and Pumpkin Curry!

Prep Time: 15 minutes

Cook Time: 25 minutes

Birgit Pyykko